Photo of Slow Cooker Corned Beef and Cabbage by WW

Slow Cooker Corned Beef and Cabbage

7 - 8
PersonalPoints™ per serving
Total Time
5 hr 9 min
9 min
5 hr
This slow cooker version of the Irish classic couldn’t be easier to assemble and cook. To save precious time in the morning, place all the ingredients in the insert of the slow cooker the night before and refrigerate. In the morning, you’ll only need to pop the insert into the slow cooker and plug it in. Mustard is the condiment of choice to serve with this dish.


Uncooked onion(s)

2 large, sliced

Garlic clove(s)

2 clove(s), large, chopped

Uncooked corned beef brisket

1¾ pound(s), lean, trimmed of all visible fat

Uncooked carrot(s)

3 medium, cut into 2-inch chunks

Uncooked potato(es)

3 medium, peeled and cut into 2-inch chunks

Cooked green cabbage

1 pound(s), cored and cut into 8 wedges

Reduced sodium canned chicken broth

1¼ cup(s)


  1. Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of the vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  2. Transfer the corned beef to a platter and cut into 16 slices. With a slotted spoon, lift the vegetables from the broth and place around the meat.
  3. Serving size: 2 slices of meat and 1/8 of the vegetables.